3 Thai Food Dinner Party Recipes…

Happy Friday. Are you looking for some tasty Thai recipes?

Today I am sharing 3 recipes with you. Perfect for a dinner party.

Thai food has rapidly grown in popularity, winning the hearts of discerning diners around the world. Thanks to the abundance of natural resources and an invaluable culinary heritage, Thai cuisine today is celebrated as one of the world’s most memorable dining experiences.

The Department of International Trade Promotion, Ministry of Commerce, Royal Thai Government has therefore initiated the Thai Select to certify and promote authentic Thai cuisine, both Thai restaurant and ready-to-eat processed Thai food, around the world, as well as encouraging Thai restaurateurs and food producers to maintain their high standard.

There are 1,101 Thai Select restaurants around the world (as of January 2018) and 109 Thai SELECT restaurants in the UK and Ireland.

The certification of a Thai SELECT restaurant is divided into two categories based on decoration and service excellence: – Thai SELECT Premium indicates a degree of excellence of 5-star or higher.

Thai SELECT certifies food, but also the hospitality and atmosphere of restaurants.

They are recognised for their ambience, authenticity, cleanliness, quality of ingredients and service. The activities of Thai SELECT include the promotion of Thai food campaigns and festivals, which help increase the demand on Thai food consumption. This year’s UK restaurant campaign is running alongside the Thai New Year celebration (13th – 15th April) also known as Songkran. Find various restaurant promotions via our social media pages. Look out for the THAI SELECT stamp of approval. It assures you that delicious Thai cuisine is being served in a pleasant atmosphere, and with the famous Thai smile.

It’s not just a meal; it’s a journey into Thai culture.

Hot and Sour Clam Soup:

Serves: 2

Preparation and cooking time: 15 minutes

Ingredients:

500ml chicken stock

1 pinch of Maldon sea salt

1 lemongrass stalk, cut into 4 pieces

4 Thai shallots, or 1 regular shallot

4 slices fresh galangal

2 bird’s eye chillies

4 Kaffir lime leaves, crushed

250g clams (or use mussels)

4 tbsp fish sauce

4 tbsp lime juice

1-2tbsp chopped fresh coriander

2 spring onions, finely sliced

1 tsp chilli jam oil

1 small pinch chilli powder

Method:

1. Bring the chicken stock to the boil in a large saucepan and add the pinch of salt. Bruise the lemongrass, Thai shallots, galangal and bird’s eye chillies by bashing them with a rolling pin. Add them to the saucepan with the lime leaves and simmer for 5 minutes.

2. Add the washed and purged clams (or mussels), cover with a lid and cook for 2-3 minutes when they will open (discard any that fail to open). Take off the heat.

3. Mix together the fish sauce and lime juice and share between 2 individual serving bowls.

4. Ladle the clams and broth into the bowls and garnish with coriander and spring onions, then add a dash of chilli jam oil. Add a sprinkle of chilli powder if you dare.

Grilled Beef Salad – Nahm dtok:

Serves: 2

Preparation and cooking time: 20 minutes

Ingredients:

Pinch of sugar

3 tablespoons lime juice

3 tablespoons fish sauce

Large pinch of chilli powder

300g sirloin steak or beef onglet

8 Thai shallots, or 2 regular shallots, sliced

1 Thai aubergine (or use 1 baby aubergine)

2 tablespoons fresh coriander, chopped

A handful of mint leaves

1 tablespoon ground roasted rice (dry-fry raw jasmine rice in a frying pan until nut brown, then put in the spice grinder, or crush with mortar and pestle)